# Best way(s?) to re-heat leftover ribeye (med. rare) **URL:** \ **Category:** Cafe Society\ **Created:** [July 15, 2019, 1:54am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101 "2019-07-15T01:54:43Z")\ **Posts on this page:** 20\ **Page:** 1
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [July 15, 2019, 1:54am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/1 "2019-07-15T01:54:43Z")
Hey, maybe someone here has some ideas. I love fatty beef like ribeyes, cooked medium rare. But unlike leaner meats, which are damn tasty served cold & sliced thinly, leftover fat-marbled meat is pretty unappetizing. What are some ways to deal with leftovers so they’re palatable again? I’ve experimented with tossing slices in a hot pan with … various stuff … like Worcestershire sauce and onions, but the technique needs improvement. I’d love some sweet-spicy Asian flavors to mix things up, maybe. Anyone here re-heat leftover meat, something other than a microwave? ---
**Author:** ![Slash1972](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/slash1972/32/6461_2.png) [@Slash1972](https://boards.straightdope.com/u/Slash1972)\ **Post date:** [July 15, 2019, 1:56am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/2 "2019-07-15T01:56:43Z")
I’ve yet to reheat a steak that didn’t cook it too much. I’m also interested if better meat-cookers have a better idea. ---
**Author:** ![harmonicamoon](https://avatars.discourse-cdn.com/v4/letter/h/65b543/32.png) [@harmonicamoon](https://boards.straightdope.com/u/harmonicamoon)\ **Post date:** [July 15, 2019, 2:13am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/3 "2019-07-15T02:13:13Z")
Microwave. Power level three. ---
**Author:** ![pulykamell](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/pulykamell/32/3166_2.png) [@pulykamell](https://boards.straightdope.com/u/pulykamell)\ **Post date:** [July 15, 2019, 2:28am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/4 "2019-07-15T02:28:06Z")
I’ve used leftover ribeye to make Philly cheesesteaks with what, at least to me, was good results. ---
**Author:** ![turner](https://avatars.discourse-cdn.com/v4/letter/t/22d042/32.png) [@turner](https://boards.straightdope.com/u/turner)\ **Post date:** [July 15, 2019, 3:05am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/5 "2019-07-15T03:05:39Z")
I’ve had prime rib that was left over from Christmas that I vacuum sealed to keep longer. when I pulled them out, I thought, “what the hell” and just tossed the bag into a pot of cold water and put it on the stove. I took it out when the water was at a light simmer and it was perfect. It didn’t keep all of its red medium rare color, but it was tender and juicy. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [July 15, 2019, 4:26pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/6 "2019-07-15T16:26:52Z")
> [@turner](#): > > I’ve had prime rib that was left over from Christmas that I vacuum sealed to keep longer. when I pulled them out, I thought, “what the hell” and just tossed the bag into a pot of cold water and put it on the stove. I took it out when the water was at a light simmer and it was perfect. It didn’t keep all of its red medium rare color, but it was tender and juicy. I was going to suggest sous vide but that’s similar enough to what you described. However, a simmer is probably too hot. Shoot for 130-140 degrees. ---
**Author:** ![AlsoNamedBort](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/alsonamedbort/32/3213_2.png) [@AlsoNamedBort](https://boards.straightdope.com/u/AlsoNamedBort)\ **Post date:** [July 15, 2019, 4:35pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/7 "2019-07-15T16:35:00Z")
> [@jnglmassiv](#): > > I was going to suggest sous vide but that’s similar enough to what you described. However, a simmer is probably too hot. Shoot for 130-140 degrees. Yeah, if you aren’t using a circulate, might be easier to heat up the water until it gets to 140, turn off the heat, and drop the steak in just to reheat it. You don’t even really need a vacuum seal, just a ziploc bag. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [July 15, 2019, 4:53pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/8 "2019-07-15T16:53:49Z")
Heat up beef broth on the stove. Using tongs, lower the steak into the boiling broth for a bit. It won’t stay medium rare, but it won’t be dried out. ---
**Author:** ![jnglmassiv](https://avatars.discourse-cdn.com/v4/letter/j/f07891/32.png) [@jnglmassiv](https://boards.straightdope.com/u/jnglmassiv)\ **Post date:** [July 15, 2019, 4:57pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/9 "2019-07-15T16:57:54Z")
> [@AlsoNamedBort](#): > > Yeah, if you aren’t using a circulate, might be easier to heat up the water until it gets to 140, turn off the heat, and drop the steak in just to reheat it. You don’t even really need a vacuum seal, just a ziploc bag. Thinking about it some more, I’d heat the water maybe 10-15 degs hotter and put everything in a small cooler. ---
**Author:** ![kayaker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/kayaker/32/441_2.png) [@kayaker](https://boards.straightdope.com/u/kayaker)\ **Post date:** [July 15, 2019, 5:40pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/10 "2019-07-15T17:40:26Z")
I would trim off as much fat as possible and use the meat in a frittata. ---
**Author:** ![SpeedwayRyan](https://avatars.discourse-cdn.com/v4/letter/s/ce7236/32.png) [@SpeedwayRyan](https://boards.straightdope.com/u/SpeedwayRyan)\ **Post date:** [July 15, 2019, 6:14pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/11 "2019-07-15T18:14:40Z")
I’ve reheated steaks in an oven at 200 or 250 just long enough to warm it to the bare minimum…not quite fresh off the grill quality, but not bad at all, and it doesn’t seem to make it too done for me. ---
**Author:** ![madmonk28](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/madmonk28/32/20811_2.png) [@madmonk28](https://boards.straightdope.com/u/madmonk28)\ **Post date:** [July 15, 2019, 6:56pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/12 "2019-07-15T18:56:55Z")
Leftover steak can be thinly sliced and used in a steak salad, it’s great with some red onion, blue cheese crumbles and pieces of pear. ---
**Author:** ![squeegee](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/squeegee/32/14537_2.png) [@squeegee](https://boards.straightdope.com/u/squeegee)\ **Post date:** [July 15, 2019, 8:03pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/13 "2019-07-15T20:03:24Z")
Another vote for sous vide ---
**Author:** ![Procrustus](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/procrustus/32/2994_2.png) [@Procrustus](https://boards.straightdope.com/u/Procrustus)\ **Post date:** [July 15, 2019, 8:16pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/14 "2019-07-15T20:16:51Z")
> [@kayaker](#): > > I would trim off as much fat as possible and use the meat in a frittata. Or steak nachos. But, in reality, leftover ribeye is as rare in our house as leftover wine. We tend to finish what we started. ---
**Author:** ![robby](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/robby/32/11048_2.png) [@robby](https://boards.straightdope.com/u/robby)\ **Post date:** [July 15, 2019, 8:29pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/15 "2019-07-15T20:29:16Z")
I’ve had good luck trimming off the fat, and simply microwaving it for a few seconds. ---
**Author:** ![DrCube](https://avatars.discourse-cdn.com/v4/letter/d/a3d4f5/32.png) [@DrCube](https://boards.straightdope.com/u/DrCube)\ **Post date:** [July 15, 2019, 8:44pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/16 "2019-07-15T20:44:50Z")
Thinly slice it while cold, grill in a hot cast iron pan with onions (and optionally, peppers and mushrooms), cover with provolone cheese and load onto a toasted, lightly-mayoed hoagie roll. A top notch homemade Philly cheesesteak. EDIT: This is pretty much what I do with _all_ leftover steak. So I don’t have any other tried and true options to offer. Maybe a stir fry? ---
**Author:** ![purplehorseshoe](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/purplehorseshoe/32/2996_2.png) [@purplehorseshoe](https://boards.straightdope.com/u/purplehorseshoe)\ **Post date:** [July 15, 2019, 11:20pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/17 "2019-07-15T23:20:11Z")
> [@kayaker](#): > > I would trim off as much fat as possible and use the meat in a frittata. The external, easily trimmed fat isn’t the problem so much as the intramuscular marbling. ---
**Author:** ![enipla](https://avatars.discourse-cdn.com/v4/letter/e/54ee81/32.png) [@enipla](https://boards.straightdope.com/u/enipla)\ **Post date:** [July 15, 2019, 11:31pm UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/18 "2019-07-15T23:31:22Z")
Rib eye hash. Seriously. Dice potatoes, onion and what ever you like. Cut fat off of steak for the grease. Heat up fat in pan and remove. Cook up potato mix, and add cubed left over steak to heat. Wonderful stuff. I’ve done this using left over prime rib for guests the next morning. ---
**Author:** ![jasg](https://avatars.discourse-cdn.com/v4/letter/j/f0a364/32.png) [@jasg](https://boards.straightdope.com/u/jasg)\ **Post date:** [July 16, 2019, 1:36am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/19 "2019-07-16T01:36:32Z")
> [@squeegee](#): > > Another vote for sous vide and another about 130 or less should do it. IME, 129=rare 132=medium rare 135=medium. If you don’t have. A sous vide cooker, do it old school - heated water in an insulated cooler - like a small Igloo. It will hold pretty close to the target temp long enough to warm your steak. ---
**Author:** ![scabpicker](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/scabpicker/32/8268_2.png) [@scabpicker](https://boards.straightdope.com/u/scabpicker)\ **Post date:** [July 16, 2019, 4:23am UTC](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101/20 "2019-07-16T04:23:52Z")
> [@DrCube](#): > > Thinly slice it while cold, grill in a hot cast iron pan with onions (and optionally, peppers and mushrooms), cover with provolone cheese and load onto a toasted, lightly-mayoed hoagie roll. A top notch homemade Philly cheesesteak. > > EDIT: This is pretty much what I do with _all_ leftover steak. So I don’t have any other tried and true options to offer. Maybe a stir fry? Yeah, make those peppers jalapenos(canned or fresh), and you have my preferred recipe. [Next page](https://boards.straightdope.com/t/best-way-s-to-re-heat-leftover-ribeye-med-rare/837101.md?page=2)